To the Southerners, there are cultures that keep gaining prominence as the time passes by. One of these is the party culture. In the winters, the dinner table is dominated by seafood like the Oyster Roast. With the decrease in seafood supply in warmer seasons, the social events turn to the low country boils. The boils have gained prominence to the extent that tourists gather from far and wide just to gather around the table, mingle and enjoy this delicacy.
It can be made to feed a large crowd of up to three hundred people with a little sweat. The dish comes into being after it was invented by a National Guardsman who had to figure out how to feed 100 troopers. The solution was to boil everything in one pot, only adjusting the time at which each component was to be introduced into the pot. Since then, it has gained popularity as the main party dish and attracts people from far and wide, giving them a chance to gather and enjoy a round table meal.
The main ingredients are the potatoes, the sausage, corns, and shrimp. Some seasoning is done to make the meal perfect for the occasion. If the crowd is large, adjustments are done on quantities. However, it is a wide open meal that allows interpretation in different ways. The components can be boiled separately, additional ingredients can be introduced, or others omitted altogether.
The low country boil is not just a meal, it is the fun full feasting that keeps a large crowd gathered and get entertained. It is entertaining to eat corn on its cobs, peel shrimp from its shell and crack the crab legs. It is a social occasion that no one can imagine of missing.
As expected, the amount of the ingredients varies depending on a number of factors. The main issue is the size of the crowd to be fed. A 16 pound boil is enough to feed thirty to forty people as long as some side dishes are added.
Five pounds of shell shrimps with shells on, three pounds of corn with cob, five pounds of whole new potatoes, and three pounds of sausages. The potatoes and corns are cut into 1/2 or 1/3 and the sausages are cut into 2-3 inch pieces.
When cooking, the cooking pot is half stacked with water. It is left to boil before adding potatoes. This is then let to boil for fifteen minutes and then sausages are added. This further boil for five more minutes before the cons are dropped in. This again is let to boil for three more minutes before the shrimp is finally added and left to boil for the final two minutes. At this point, the shrimps should start to float or change to pink, an indication that the meal is ready to serve.
Boiling each component separately means that the boil becomes harder to cook as opposed to the traditional method. It also means that the power of shared taste is missed. A ready meal served with snacks like boiled peanut and drinks can help make merry the whole night.
It can be made to feed a large crowd of up to three hundred people with a little sweat. The dish comes into being after it was invented by a National Guardsman who had to figure out how to feed 100 troopers. The solution was to boil everything in one pot, only adjusting the time at which each component was to be introduced into the pot. Since then, it has gained popularity as the main party dish and attracts people from far and wide, giving them a chance to gather and enjoy a round table meal.
The main ingredients are the potatoes, the sausage, corns, and shrimp. Some seasoning is done to make the meal perfect for the occasion. If the crowd is large, adjustments are done on quantities. However, it is a wide open meal that allows interpretation in different ways. The components can be boiled separately, additional ingredients can be introduced, or others omitted altogether.
The low country boil is not just a meal, it is the fun full feasting that keeps a large crowd gathered and get entertained. It is entertaining to eat corn on its cobs, peel shrimp from its shell and crack the crab legs. It is a social occasion that no one can imagine of missing.
As expected, the amount of the ingredients varies depending on a number of factors. The main issue is the size of the crowd to be fed. A 16 pound boil is enough to feed thirty to forty people as long as some side dishes are added.
Five pounds of shell shrimps with shells on, three pounds of corn with cob, five pounds of whole new potatoes, and three pounds of sausages. The potatoes and corns are cut into 1/2 or 1/3 and the sausages are cut into 2-3 inch pieces.
When cooking, the cooking pot is half stacked with water. It is left to boil before adding potatoes. This is then let to boil for fifteen minutes and then sausages are added. This further boil for five more minutes before the cons are dropped in. This again is let to boil for three more minutes before the shrimp is finally added and left to boil for the final two minutes. At this point, the shrimps should start to float or change to pink, an indication that the meal is ready to serve.
Boiling each component separately means that the boil becomes harder to cook as opposed to the traditional method. It also means that the power of shared taste is missed. A ready meal served with snacks like boiled peanut and drinks can help make merry the whole night.
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